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10
NEW ENGLAND NECTAR
A POPULAR BEVERAGE
No Cider Nowadays Like Fa
ther Used to Make.
I
THE OLD METHODS AND THE NEW.
Picturesque Feature* of the Primitive
Process of Old—The Cider of Modern
Commerce Is Suspiciously Flat and In
sipid-Hard Cider a Seductive Beverage.
This is cider making time, yet its ad
vent only arouses a faint reminiscent
enthusiasm. It may be that the cider of
today is just as good as that which we
used to get when we were boys, but I
don’t believe it. I admit that time plays
queer tricks with our appetites; that
many of the delicacies of the schoolboy
period are not appreciated after acer-
WBrap
l AN ANCIENT CIDER .MILL.
tain age, but it is not always so. I hap
pened to be out in the woods the other
day and ran across some sweet acorns.
As a boy I had thought nothing in the
nut line quite came up to sweet acorns,
and I fully expected to find that my
taste had changed, but it hadn’t. Those
acorns tasted just as good as any I ever
remembered having eaten, and then
and there I had an old time feast.
But with cider it is different. I can
remember now how it used to taste
when it came fresh from the mill. I
liked it best through a straw. Those
were most pleasant moments when I
was at one end of the straw and a bar
rel of new cider at the other. It had a
rich, solid sweetness about it, that cider
did, with an indescribable flavor which
you seemed to feel was nothing less than
the condensed extract of long days of
mellow September sunshine. It was
good, honest liquid of which you might
drink a quart or two at a time without
h- ving a headache afterward.
Do we get that kind of cider nowa
days? I think not. Regularly every fall
my cider thirst is revived, but after one
trial of the pale, insipid, watery prod
uct of the modern cider mill it relapses.
The liquid which now passes for cider
seems to be chepn and „abqndant—sus
piciously so. in'every city grocery sfbre
you will find a cask of it on tap. But it
tastes like a base imitation. Perhaps if
I could get away off into some unfre
quented corner of New England and
find one of those old fashioned cider
presses I should get cider that would
taste just as good as that which is now
only a memory.
There was much that was truly pic
turesque about the old cider mill. The
apparatus used a century ago was prob
ably patterned after that made by the
first English settlers. It consisted of a
circular wooden trough, around which
a heavy circular stone, weighing a ton
or less, was drawn by a pair of horses
or a yoke of oxen. Into the trough the
apples were poured, and the stone was
'lVomaq and
~fhe Sphinx-
BI mo
‘ ni """ 1
The mystery of woman- (’''*4l. !|
hood is full of deep A/ A
unanswerable enigmas, zl Vw
Why should women be q
tompelled to suffer sim- [ '
ply because they are wo
tnen ? Why is it that the
source of their highest joys is at the same
lime the cause of their greatest wretched
aess? The very attributes which make it
possible for women to be happy wives and
mothers also render them liable to the ut
most physical misery and pain.
The sufferings of body and mind caused
by some weakness of the distinctly feminine
organs are so almost universal among wo
men that the question might well be asked:
“ Is this Nature’s punishment for the crime
of being a woman ? ”
The true answer is No! These sufferings
are neither natural nor necessary. They
would not exist if the organism was healthy.
No woman ought to endure such troubles.
There is no need of it. Dr. Pierce’s Favor
ite Prescription is a perfect and positive
cure for feminine weakness and disease.
It gives health and strength to the spe
cial organs and nerve-centres; heals inflam
mation; stops weakening drains; promotes
functional regularity, and restores the nor
mal, vigorous and painlsss condition which
Nature intended.
It is the only medicine of its kind in
vented by an educated and experienced
physician. It is the only medicine which
makes baby’s coming safe and compara
tively painless.
Any woman who would like to know
more about this medicine and about her
own physicial make-up should send 21 one
cent stamps to Dr. R. V. Pierce, Buffalo,
N. Y., to pay the cost of mailing only on an
absolutely free copy of his thousand-page
illustrated book, ‘‘The People’s Common
Sense Medical Adviser;” or, 31 stamps for
cloth covered.
A sure and permanent cure for constipa
is Dr. Fierce’s Pellets. One “Pellet”
'entle laxative, two a mild cathartic.
fmw— —
kept going until they liact been' reduced
to a fine pulp.
I never saw one of these primitive
mills, but I have heard them described.
About a generation or so ago this style
was supplanted by the box and sweep
mill which is now passing out of use.
You will still find many of them in op
eration today, however, in sections of
New England.
I It is a clumsy sort of apparatus, but
what good cider it will make I There
is a solid rectangular box, made of thick
planks and heavy beams. Inside is a
heavy wooden roller, which is revolved
by means of a long log sweep. To the
end of the sweep a -steady going, de
corous old farm horse is hitched, the
bridle rope being tied to a pole which
projects from the butt end of the sweep.
A well trained animal will keep up the
monotonous circuit for hours with no
other urging than the creaking music
of the antique machinery.
This was a slow process, for nearly an
hour was required to grind ten bushels
of apples, but I shouldn’t wonder if the
virtue of the cider was due to this
very slowness, the pulp being slightly
oxydized before it went to the press.
The press, which was used as a com
plement to this mill, was a crude and
homemade affair, but it, too, had its
merits. It was a square, open sided bin
with a wider gutter, in which were
carved numerous little channels leading
to spouts at the bottom. The whole
thing was elevated several feet from the
ground on stout legs.
When it was time to begin the press
ing, the bin was lined with clean rye
straw. Then a layer of apple pulp, or
“curd, ” aS the cider makers call it, was
shoveled from the box of the grinding
machine into the bottom of the press.
This was spread out evenly with wooden
shovels until a layer six or seven inches
deep had been formed. Then a thin lay
er of straw was bent over the top of the
curd, which at this stage became known
as a “cheese. ’’ In those days good cheese
makers acquired reputations which net
only gave them a certain standing in the
community, but kept them very busy
during cider making time. Theirs was
an art which is fast passing away.
Cheese after cheese was added until
the pile of curd in the press was five or
six feet in height. In the meantime the
juice had been slowly trickling through
the straw and running in tiny rivulets
over the gutter at the bottom and from
there into the barrels which had been
placed beneath, a spout in each bung
hole. This first cider was muddy and
not altogether palatable.
But after the press was filled the top
boards were let down, the weights put
on and the screw put in motion. Then
how the sparkling amber liquid did
gush out between the straw to fall in
nectarean cascades into the gutter! Aft
er the.first Jew momenta of pressing i*
OLD FASHIONED CIDER PRESS,
gradually became clear and sweet. Then
you could take a straw, get into connec
tion with the barrel or the spout and
enjoy such a delicious drink as no eru
dite bartender or skillful soda water
mixer ever did or ever ■will concoct.- The
longer the screw turned the sweeter and
clearer the cider which ran out. As Dr.
Holland puts it:
Pure grew the stream with the stress
Os the lever and the screw
Till the last drops from the press
Were as bright as the dew.
The first were the turbidest and meanest.
The last were the sweetest and serenest.
The old cider makers knew just what
kind of fruit made the best cider. They
were not particular as to whether they
were wholly sound or not. If half of
them were “specked,” it did not mat
ter. But they wanted ripe and juicy
fruit. Perhaps the cider makers of to
day make these discriminations. I don’t
know whether they do or not. I should
imagine that they took any kind of ap
ples that came handy. I do know, how
ever, that their apparatus is vastly dif
ferent. The modern cider mill is far
from picturesque. The faithful old farm
horse hitched to the wooden sweep has
been supplanted by a puffing steam en
gine, and the grinding machinery is of
cast iron. The process is not the slow,
leisurely one of the old fashioned mill.
Some of the big cider mills in the west
ern states have a capacity of 100 bar
rels a day.
The one which I recently saw in oper
ation was located in a three story wood
en building. It stood near a railroad,
and a spur track ran along' one side of
the mill. Not only were apples received
from two horse wagons, driven in from
the surrounding country, but they came
lu from distant points by the carload.
The wagons dumped their loads into
big blns, from which, by means of an
THE KOMI TBIBUNK. SUNDAY. NOVEMBER 21, IBb7.
endless chain fitted' wiOi small Doxes,
like the buckets on grain carriers, they
were taken to the top floor and tumbled
into a big hopper.
At the rate of a bushel a minute the
apples w»re ground into pulp, which
fell through a shoot into a great vat on
the second story. Instead of preparing
the “cheese” in the press itself the curd
Was spread out on wooden frames of
slats, over which were spread big sheets
of coarse cotton cloth. No straw was
used in the process. When a dozen of
these huge apple pies had been prepared,
and it was done in a very short time,
the whole pile, mounted on wheels, was
rolled under the press. Next the word
was passed to the engineer, and the
steam engine began to turn the great
steel screw, which soon brought to bear
a pressure of 200 tons on the pulp. The
juice squirted out in a perfect torrent, to
be collected at the bottom and run off
in an iron pipe. to a big tank, frojn which
- firn™
’ 55
A MODERN CIDER MILL.
it is drawn off into barrels, wbich are
rolled out on the platform, placed in
the waiting cars and shipped to distant
points. «
While sweet cider is or at least used
to be a very pleasant beverage, hard
cider is something to be used judicious
ly. It looks just as innocent as when
new, but it is a deceptive liquid and full
of intoxicating possibilities. However,
it may be used circumspectly and to
good advantage. Even Whittier, the
good Quaker poet, must have appreci
ated the warming, cheering qualities of
good, hot, hard cider on a cold winter’s
day, for in “Snow’ Bound,” you know’,
he refers to it in the lines w’hich run:
For the winter’s fireside meet
Between the andirons’ straddling feet
The mug of cider simmered low.
Cyrus Sylvester.
AN OLD DOCTOR’S FAVORITE.J
Dr. L. M. Gillam, who practiced
medicine over forty years, originated
used and claimed that Botanic Blood
Balm, (B. B. B ) phich has now been
in use about fifty-five years, was the
best Tonic and Blood Purifier ever
given to the world. It never fails to
cure the most malignant ulcers, sores,
rheumatism, catarrh, and all skin
diseases. Beware of substitutes. Use
this standard remedy, price per large
bottle sl.
AFTER SEVERAL DOCTORS EAILED.
I have been afflicted with Catarrh for
many years, although all sorts of med
icenes and several doctors did their
best to cure men. My blood was very
impure, and nothing ever had any ef
fect noon the disease until I used that
great Blood Remedy known as Botan
ic Blood Balm, (B. B. B.) a few bottles
of which effected an entire cure. I
recommend it to al) who have catarrh
I refer to any merchant or banker os
Athens, Fa., and will reply to any in
quiries. R. R. Saulter.
For sale by druggist.
Venice and the Horne.
It is said that some of the Venetians
—those who have never been to the
mainland—have never seen a horse m
all their lives A showman once brought
one to a fair aud called it a monster,
and the factory hands paid a shilling
each to see the marvel. —Chicago Inter
Ocean
The nest which is made into soup
and eaten by the Chinese is that of a
bird closely allied to the swift The
nests are made ot gelatinous secretion
from the mouth oi the bird
All lovers are alike, and that is why
they correspond.—New Orleans Pica
yune
SCROFULA.
One of America’s most fa- <
mous physicians says: “Scrof- >
ula is external consumption." !
Scrofulous children are often ]
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Scott’s Emulsion :
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It fills out the skin by putting ;
good flesh beneath it. Itmakes I
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blood. It creates an appetite <
for food and gives, the body ;
power enough to digest it. Be !
sure you get SCOTT’S Emul- |
•ion.
50c and |t.oo ; all druggists. <
; SCOTT & BOWNE, Chemists, New York. 1
- ==■
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AT MY STORED W
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iii 246 BROAD STREET.
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71 D«ab I have nsarly finished my Uv Diak Faiimds, Please accept my heartfelt thanks for the reault of my
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PHYSICIANS’ INSTITUTE, 1870 lasontc Temple, CHICAGO, ILL.